Directions

Ingredients

Breakfast Taco Pancake

Fierce Foods Facts: This recipe is absolutely loaded with protein! According to the protein leverage hypothesis, when we focus on protein (and it's usually hard to get this much in the breakfast meal), we regulate appetite easier, and hopefully blood sugar too. Protein intake (especially nuts and seeds like flax, almond, and hemp that are high in tryptophan), helps to support the production of serotonin, the "feel-good" neurotransmitter in the brain.

Nutrition:

Each batch of pancake mix:
Calories: 240
Fat: 16 grams
Net Carb: 3 grams
Protein: 19 grams

Pancake batch (~4 small pancakes or two large) as made:
Calories: 420
Fat: 33 grams
Net Carb: 3 grams
Protein: 26 grams

Directions:

In a large mixing bowl combine: protein powder, almond flour, flax, baking powder, and seasonings. You can make multiple batches of this recipe in advance and store it in a mason jar or another sealed container in a cool dry pantry. In a separate mixing bowl whisk the eggs, chives, and pancake mix. Refrigerate batter for at least 15 minutes (up to 24 hours).

When you are ready to make the pancakes, place a large griddle or nonstick pan over medium heat, when the pan is hot add the butter or oil. Pour ⅓ cup of pancake batter onto the griddle using a measuring cup or ice cream scoop – depending on the thickness of your batter you may need to smooth out the mixture into even pancake shapes.

Cook for approximately five minutes until small bubbles appear and the edges are beginning to set. Carefully flip the pancake over and cook on the remaining side for two to three more minutes until desired golden brown color. Start with one test pancake from start to finish and adjust for size and stove heat before attempting multiple pancakes per pan. Serve warm, stuff with delicious breakfast taco fillings and enjoy. When meal prepping for that easy grab-and-go breakfast option, you can cook and store these pancakes in the freezer in advance. Fully cook pancakes and let them cool completely.

Stack the pancakes with a piece of parchment paper separating each cake to keep them from sticking together. Place the pancakes in a sealed freezer-safe container or ziplock bags: (quart-size for individual portions or gallon size for the entire family), then into the freezer to store.

Reheat directly from frozen: it is best used in the microwave or oven. For the microwave cook on a high setting, uncovered for 20-30 seconds per cake. For the oven, preheat 350° F degree oven, place cakes on a parchment-lined sheet pan, and cover tightly with foil. Bake for approximately 10 minutes.

Kids Can Cook Tips: Kids love pancakes, especially ones they can turn into a wrap so they can eat with their hands. Have kids help measure and mix the ingredients together. Teach younger kids about what to watch for before the pancakes are ready to flip over (Tip: it's when the bubbles are popping!).

Breakfast Taco Pancake

For Pancake Mix:

  • 1 cup protein powder, unflavored
  • 1 cup almond flour
  • ½ cup flaxseed meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

For One Batch of Pancakes:

  • 1 large egg, beaten
  • ½ cup pancake mix
  • 1 tablespoon minced chives
  • 1 dollop of butter (or coconut oil) for greasing the pan (~1 tablespoon)
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Breakfast Taco Pancake

Breakfast for dinner or dinner for breakfast? With these pancake tacos, you and your family can enjoy the best of both worlds.

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

20 Minutes

6 Batches

Ingredients

For Pancake Mix:

  • 1 cup protein powder, unflavored
  • 1 cup almond flour
  • ½ cup flaxseed meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

For One Batch of Pancakes:

  • 1 large egg, beaten
  • ½ cup pancake mix
  • 1 tablespoon minced chives
  • 1 dollop of butter (or coconut oil) for greasing the pan (~1 tablespoon)

For Pancake Mix:

  • 1 cup protein powder, unflavored
  • 1 cup almond flour
  • ½ cup flaxseed meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

For One Batch of Pancakes:

  • 1 large egg, beaten
  • ½ cup pancake mix
  • 1 tablespoon minced chives
  • 1 dollop of butter (or coconut oil) for greasing the pan (~1 tablespoon)

For Pancake Mix:

  • 1 cup protein powder, unflavored
  • 1 cup almond flour
  • ½ cup flaxseed meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder

For One Batch of Pancakes:

  • 1 large egg, beaten
  • ½ cup pancake mix
  • 1 tablespoon minced chives
  • 1 dollop of butter (or coconut oil) for greasing the pan (~1 tablespoon)

Kitchen Equipment

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 minutes

Fierce Foods Facts: This recipe is absolutely loaded with protein! According to the protein leverage hypothesis, when we focus on protein (and it's usually hard to get this much in the breakfast meal), we regulate appetite easier, and hopefully blood sugar too. Protein intake (especially nuts and seeds like flax, almond, and hemp that are high in tryptophan), helps to support the production of serotonin, the "feel-good" neurotransmitter in the brain.

Nutrition:

Each batch of pancake mix:
Calories: 240
Fat: 16 grams
Net Carb: 3 grams
Protein: 19 grams

Pancake batch (~4 small pancakes or two large) as made:
Calories: 420
Fat: 33 grams
Net Carb: 3 grams
Protein: 26 grams

Directions:

In a large mixing bowl combine: protein powder, almond flour, flax, baking powder, and seasonings. You can make multiple batches of this recipe in advance and store it in a mason jar or another sealed container in a cool dry pantry. In a separate mixing bowl whisk the eggs, chives, and pancake mix. Refrigerate batter for at least 15 minutes (up to 24 hours).

When you are ready to make the pancakes, place a large griddle or nonstick pan over medium heat, when the pan is hot add the butter or oil. Pour ⅓ cup of pancake batter onto the griddle using a measuring cup or ice cream scoop – depending on the thickness of your batter you may need to smooth out the mixture into even pancake shapes.

Cook for approximately five minutes until small bubbles appear and the edges are beginning to set. Carefully flip the pancake over and cook on the remaining side for two to three more minutes until desired golden brown color. Start with one test pancake from start to finish and adjust for size and stove heat before attempting multiple pancakes per pan. Serve warm, stuff with delicious breakfast taco fillings and enjoy. When meal prepping for that easy grab-and-go breakfast option, you can cook and store these pancakes in the freezer in advance. Fully cook pancakes and let them cool completely.

Stack the pancakes with a piece of parchment paper separating each cake to keep them from sticking together. Place the pancakes in a sealed freezer-safe container or ziplock bags: (quart-size for individual portions or gallon size for the entire family), then into the freezer to store.

Reheat directly from frozen: it is best used in the microwave or oven. For the microwave cook on a high setting, uncovered for 20-30 seconds per cake. For the oven, preheat 350° F degree oven, place cakes on a parchment-lined sheet pan, and cover tightly with foil. Bake for approximately 10 minutes.

Kids Can Cook Tips: Kids love pancakes, especially ones they can turn into a wrap so they can eat with their hands. Have kids help measure and mix the ingredients together. Teach younger kids about what to watch for before the pancakes are ready to flip over (Tip: it's when the bubbles are popping!).

Fierce Foods Facts: This recipe is absolutely loaded with protein! According to the protein leverage hypothesis, when we focus on protein (and it's usually hard to get this much in the breakfast meal), we regulate appetite easier, and hopefully blood sugar too. Protein intake (especially nuts and seeds like flax, almond, and hemp that are high in tryptophan), helps to support the production of serotonin, the "feel-good" neurotransmitter in the brain.

Nutrition:

Each batch of pancake mix:
Calories: 240
Fat: 16 grams
Net Carb: 3 grams
Protein: 19 grams

Pancake batch (~4 small pancakes or two large) as made:
Calories: 420
Fat: 33 grams
Net Carb: 3 grams
Protein: 26 grams

Directions:

In a large mixing bowl combine: protein powder, almond flour, flax, baking powder, and seasonings. You can make multiple batches of this recipe in advance and store it in a mason jar or another sealed container in a cool dry pantry. In a separate mixing bowl whisk the eggs, chives, and pancake mix. Refrigerate batter for at least 15 minutes (up to 24 hours).

When you are ready to make the pancakes, place a large griddle or nonstick pan over medium heat, when the pan is hot add the butter or oil. Pour ⅓ cup of pancake batter onto the griddle using a measuring cup or ice cream scoop – depending on the thickness of your batter you may need to smooth out the mixture into even pancake shapes.

Cook for approximately five minutes until small bubbles appear and the edges are beginning to set. Carefully flip the pancake over and cook on the remaining side for two to three more minutes until desired golden brown color. Start with one test pancake from start to finish and adjust for size and stove heat before attempting multiple pancakes per pan. Serve warm, stuff with delicious breakfast taco fillings and enjoy. When meal prepping for that easy grab-and-go breakfast option, you can cook and store these pancakes in the freezer in advance. Fully cook pancakes and let them cool completely.

Stack the pancakes with a piece of parchment paper separating each cake to keep them from sticking together. Place the pancakes in a sealed freezer-safe container or ziplock bags: (quart-size for individual portions or gallon size for the entire family), then into the freezer to store.

Reheat directly from frozen: it is best used in the microwave or oven. For the microwave cook on a high setting, uncovered for 20-30 seconds per cake. For the oven, preheat 350° F degree oven, place cakes on a parchment-lined sheet pan, and cover tightly with foil. Bake for approximately 10 minutes.

Kids Can Cook Tips: Kids love pancakes, especially ones they can turn into a wrap so they can eat with their hands. Have kids help measure and mix the ingredients together. Teach younger kids about what to watch for before the pancakes are ready to flip over (Tip: it's when the bubbles are popping!).

Fierce Foods Facts: This recipe is absolutely loaded with protein! According to the protein leverage hypothesis, when we focus on protein (and it's usually hard to get this much in the breakfast meal), we regulate appetite easier, and hopefully blood sugar too. Protein intake (especially nuts and seeds like flax, almond, and hemp that are high in tryptophan), helps to support the production of serotonin, the "feel-good" neurotransmitter in the brain.

Nutrition:

Each batch of pancake mix:
Calories: 240
Fat: 16 grams
Net Carb: 3 grams
Protein: 19 grams

Pancake batch (~4 small pancakes or two large) as made:
Calories: 420
Fat: 33 grams
Net Carb: 3 grams
Protein: 26 grams

Directions:

In a large mixing bowl combine: protein powder, almond flour, flax, baking powder, and seasonings. You can make multiple batches of this recipe in advance and store it in a mason jar or another sealed container in a cool dry pantry. In a separate mixing bowl whisk the eggs, chives, and pancake mix. Refrigerate batter for at least 15 minutes (up to 24 hours).

When you are ready to make the pancakes, place a large griddle or nonstick pan over medium heat, when the pan is hot add the butter or oil. Pour ⅓ cup of pancake batter onto the griddle using a measuring cup or ice cream scoop – depending on the thickness of your batter you may need to smooth out the mixture into even pancake shapes.

Cook for approximately five minutes until small bubbles appear and the edges are beginning to set. Carefully flip the pancake over and cook on the remaining side for two to three more minutes until desired golden brown color. Start with one test pancake from start to finish and adjust for size and stove heat before attempting multiple pancakes per pan. Serve warm, stuff with delicious breakfast taco fillings and enjoy. When meal prepping for that easy grab-and-go breakfast option, you can cook and store these pancakes in the freezer in advance. Fully cook pancakes and let them cool completely.

Stack the pancakes with a piece of parchment paper separating each cake to keep them from sticking together. Place the pancakes in a sealed freezer-safe container or ziplock bags: (quart-size for individual portions or gallon size for the entire family), then into the freezer to store.

Reheat directly from frozen: it is best used in the microwave or oven. For the microwave cook on a high setting, uncovered for 20-30 seconds per cake. For the oven, preheat 350° F degree oven, place cakes on a parchment-lined sheet pan, and cover tightly with foil. Bake for approximately 10 minutes.

Kids Can Cook Tips: Kids love pancakes, especially ones they can turn into a wrap so they can eat with their hands. Have kids help measure and mix the ingredients together. Teach younger kids about what to watch for before the pancakes are ready to flip over (Tip: it's when the bubbles are popping!).

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